Stuffed Swordfish Rolls (Involtini Di Pesce Spada)
This swordfish dish is a delightful combination of flavors and textures. The juicy tomato, salty capers, and aromatic oregano blend together with the tender fish, creating a satisfying and flavorful meal. Grilling or broiling the fish adds a nice charred touch, making it a perfect dish for a cozy dinner at home or a gathering with loved ones. Serve this dish with a squeeze of fresh lemon for a tangy finish that will brighten every bite.
— Constant Cookbook
Ingredients
- 1/2 cup seeded and chopped tomato
- 1/2 cup fresh bread crumbs
- 2 Tbs. capers, chopped
- 1 large garlic clove, finely chopped
- 1/2 Tbs. dried oregano
- Salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 4 thin swordfish steaks, about 1 lb. total, skinned
- 2 Tbs. fresh lemon juice
- Lemon slices for serving
Instructions
- Preheat a broiler, or prepare a fire in a charcoal grill.
- In a bowl, combine the tomato, bread crumbs, capers, garlic, oregano, salt and pepper. Add 2 Tbs. of the olive oil and stir well.
- Rinse the fish and pat dry. Working with 1 fish steak at a time, place between 2 sheets of plastic wrap and pound gently with a meat pounder to flatten to 1/4 inch thick. Cut each steak in half. Place one-eighth of the bread-crumb mixture near one end of a piece of fish. Roll up the fish, tucking in the sides to make a neat package. Repeat with the remaining fish and stuffing.
- Using one hand, hold 2 skewers parallel to each other about 1 inch apart. Thread 4 rolls onto each pair of skewers so they are lightly touching. In a small bowl, stir together the remaining 2 Tbs. olive oil and the lemon juice. Brush on the rolls.
- Place the skewers on a rack on a broiler pan or on the grill rack. Broil or grill, turning once, until the fish is just firm to the touch, 3 to 4 minutes per side. Slide the rolls off the skewers onto a warmed platter. Serve hot with lemon slices. Serves 4.
- Adapted from Williams-Sonoma Savoring Series, <i>Italy,</i> by Michele Scicolone (Time-Life Books, 1999).
Yield
Serves 4.
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